How to Cook Black Eyed Peas

5 from 4 votes

How to Cook Black Eyed Peas

Learn how to cook Black Eyed Peas, a timeless classic featuring tender smoked neck bones, onion, bell pepper, and celery, and seasoned to perfection; it's more than just a dish – it's a tradition. Whether you're savoring it on New Year's Day to invite good vibes or on a cozy winter evening for a bowl of pure comfort, this is your ticket to a world of flavor and good vibes.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course, Side Dish

Cuisine: Soul Food, Southern

Servings:

Calories: 406kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

1 pound dried black eyed peas
3 quarts water
1 pound smoked neck bones
2 tablespoons chicken bouillon powder
1 bay leaf
1 tablespoon vegetable oil
½ large white onion chopped
1 green bell pepper chopped
2 celery sticks chopped
4 cloves garlic minced
2 teaspoons Creole seasoning
Diamond Crystal Kosher Salt to taste
Ground black pepper to taste

Instructions

In a large pot, combine 3 quarts of water, smoked neck bones, chicken bouillon powder, and a bay leaf. Put on high heat and bring to a boil.
Once boiling, cover and reduce the heat to a simmer. Cook for 2 to 3 hours until neck bones are tender and easily fall apart.
In a separate skillet, heat oil over medium heat. Add chopped onion, bell pepper, and celery. Cook and stir until vegetables are softened, about 6 minutes. Set aside.
Check broth, taste it, and add Creole seasoning (if using).
Add dried black-eyed peas, sautéed veggie mix, and garlic. Stir everything together.
Bring back to a simmer, cover, and cook for another 1 to 1 ½ hours until peas are tender. Taste again and adjust the seasoning with salt and pepper.
Ladle black eyed peas into bowls. If you have some of that smoky neck bone meat, add it on top. Pour some of the flavorful broth over it all. Serve it over rice if desired.

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